Here are two versions of my homemade ice cream plus a sherbet. The vanilla one is very basic. You can play with it to make your own flavors. Also, I never use as much sugar as any original recipe calls for. You can vary that to your taste. And I never use heavy cream - always half and half. The pudding gives the ice cream a nice custard feeling.

Beat the eggs in a bowl until fluffyAdd sugar and vanilla pudding and beat until dissolvedAdd the vanilla extract and the milk and the creamMix until incorporated

Place your freezer bowl on the machine, add the paddle and the top and start it. Pour the mixture into the bowl, through the hole on top, while the machine is running. The ice cream will be done in about 20 - 30 minutes. You can hear the machine slow down and strain a bit. Remove the ice cream from the bowl and place in a flattish container (easier to scoop). I use a 2 inch tall, 8 x 8 inch square rubbermaid container. Place a peace of Saran Wrap or parchment paper on the top of the ice cream and pat it down in order to avoid crystals. Place in your freezer to "ripen" for at least a couple of hours.